Shrimp Salad

No doubt about it, this is a shrimp salad you’ll want to eat all summer long. Chilled shrimp are tossed with crisp celery and red onion, then coated in a creamy, bright, and herb-y dressing that’ll keep the requests for seconds coming.

Shrimp salad in a large white bowl

A Soon-To-Be Favorite Summer Shrimp Salad

In short, this is one of those summer salads where you feel 100% at peace, eating a giant bowl of it outside with warm sunny rays on your skin. It’s ultra-refreshing, deliciously creamy, and almost gives my tuna salad recipe a run for its money (don’t worry tuna salad – we still love you).

Also, I’d say that this shrimp salad is great for summer get-togethers (aka July 4th or Memorial Day). Kind of like my ultimate chicken salad. There’s plenty to go around, and it looks stunning served with butter leaf lettuces. Everyone will have their eyes on this – so good thing it’s super easy to make!

Ingredients for a shrimp salad on a table

It’s All in The Shrimp Salad Dressing

Since this salad puts shrimp front and center, it’s all about the dressing to accompany it. The key here is not to mask the shrimp too much though. So I’m keeping it light and fresh with mayo, lemon juice, Dijon mustard, and lots of herbs.

  • Shrimp: You’ll need about 2 pounds of jumbo shrimp for this recipe. But for the specifics, I’ll talk more about what type of shrimp to buy below.
  • Red Onion and Celery: This is a non-negotiable crisp combo for a creamy salad.
  • Mayonnaise: Use your favorite mayonnaise – or try making this homemade mayonnaise for a change! It’s super easy to make with a stick blender.
  • Lemon: As always – fresh lemon juice is best!
  • Dijon Mustard: Just one tablespoon is needed for a tangy touch.
  • Herbs: I love dill in this recipe, but you can also use parsley.
  • Garlic, Salt, and Pepper: The essentials to tie all the flavors together.

Find the printable recipe with measurements below

What Type Of Shrimp To Buy

Honestly, both fresh or frozen jumbo shrimp will work for this recipe. But since this salad is heavy on shrimp, the quality will make a difference. Here’s a few things to note between both kinds.

  • Fresh shrimp: If you’re buying fresh shrimp in a coastal area, make sure that it’s actually “fresh.” Meaning, it hasn’t been sitting on the ice in the store for a long time, or it’s just thawed from being previously frozen. Always ask specific details from your fish monger!
  • Frozen shrimp: If you’re unsure about the fresh shrimp at the market, packaged frozen shrimp is always a great choice! They’re typically flash frozen once they’re caught, which helps to preserve freshness. Just make sure to buy deveined frozen shrimp, with tails removed (for convenience).

How To Make This Creamy Shrimp Salad

Fresh and easy meals are just what we need for the summer months. And good news – this shrimp salad recipe comes together in under 30 minutes. Yep, it’s that fast. Who doesn’t love that?

Make the dressing. Stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Then set aside.

Boiling shrimp in a pot for shrimp salad

Boil the shrimp. Bring a pot of water to a boil, add the shrimp, and cook for 2 to 3 minutes. The shrimp should be pink and opaque!

Prep the ice water bath. While the shrimp are cooking, prep an ice water bath. Use a skimmer to remove the shrimp and transfer them to the ice water bath. Let the shrimp cool for 3 minutes or so, then drain them in a colander.

Mix up the salad. In a large mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing.

Shrimp salad in butter leaf lettuces

Ways To Serve Cold Shrimp Salad

This cold shrimp salad is crazy good on its own. But make each bite even more exciting with the serving ideas below. Wrap it up, layer it into a sandwich, or top it on a flatbread. Honestly, just enjoy it however you like!

  • Lettuce wraps: I love to use butter leaf lettuce for lettuce cups. Romaine lettuce works too!
  • Tortilla wrap: Layer baby spinach on top of a tortilla. Then add spoonfuls of this shrimp salad before rolling it up into a wrap.
  • Sandwich: You could spoon this onto a flatbread and top with microgreens.

Storage Options

I will say this shrimp salad tastes the best when it’s freshly made. But it will also keep in the fridge for 3 to 4 days. Just make sure to store it in an airtight container.

Pro tip: Don’t leave this salad sitting on the countertop for too long at room temperature. The mayonnaise could spoil more quickly!

More Easy Shrimp Recipes

Not quite sure what to do with that extra bag of shrimp? You’ll love these easy shrimp recipes that’ll bring some spark back into your weeknight cooking.

Looking for your next summer staple? This shrimp salad is it! If you make it, let me know how it turned out in a comment below!

A white bowl with shrimp salad next to lettuces

Classic Shrimp Salad

5 from 45 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Author: Lisa Bryan
This is a shrimp salad recipe you'll want to eat all summer long! It's ultra-refreshing, deliciously creamy, and oh so easy to make.

Recipe Video


  • 2 pounds shrimp, peeled and deveined
  • 2 tablespoons finely chopped red onion
  • 1 rib celery, finely chopped

Shrimp Salad Dressing

  • 1 cup mayonnaise
  • 1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • ¼ teaspoon kosher salt
  • pinch freshly ground black pepper
  • Optional: butter lettuce leaves for serving


  • Make the dressing. To make the dressing, stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Set aside.
    A glass bowl of shrimp salad dressing
  • Boil the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
    Boiling shrimp in pot for shrimp salad
  • Prep and ice water bath. While the shrimp are cooking, prepare an ice water bath. Use a skimmer to remove the shrimp to the ice water bath. Let them cool for 3 minutes, then drain them in a colander.
    Shrimp in an ice water bath for shrimp salad
  • Stir it all together. In a mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing, until creamy. Serve plain or with butter lettuce leaves.
    A glass bowl of shrimp salad ingredients


Calories: 370kcal, Carbohydrates: 4g, Protein: 21g, Fat: 30g, Saturated Fat: 5g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 206mg, Sodium: 1218mg, Potassium: 217mg, Fiber: 1g, Sugar: 1g, Vitamin A: 316IU, Vitamin C: 10mg, Calcium: 93mg, Iron: 1mg
Course: Dinner, Main Meal, Salad
Cuisine: American
Keyword: Shrimp Salad, Shrimp Salad Recipe
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96 comments on “Shrimp Salad”

  1. Have you considered yogurt instead of mayo?

  2. A fantastic, refreshing recipe!  Thanks so much for taking the time to teach us all how to cook better and live healthier!  My wife is not a mayo fan but the lemon juice, lemon zest, and hint of Dijon make it so much more like a light dressing.  So, so good!5 stars

  3. I make a lot of your recipes, but this one I had to write about! I don’t like mayonnaise but thought I’d give it a try because I love shrimp and dill, and I’m so glad that I did! This recipe is simple and delicious! The lemon and dill take it to new heights and you hardly taste the mayonnaise, though I did only use a 3/4 cup instead of 1 cup. I didn’t change anything else. Yummy, easy to prepare recipe!5 stars